Chicken Noodle Soup
No. of Servings: 6
2 Onions (diced)
4 Garlic cloves
1 cup Carrots (diced)
1 cup Celery (diced)
1 tbsp Parsley (chopped)
4 Chicken Bouillon Cubes
4 cups of chicken stock
1 Bay Leaf
1 Dash Dried Thyme
Noodles
Olive oil
Salt and pepper to taste
Ingredients:
2 Chicken thighs 2 Onions (diced)
4 Garlic cloves
1 cup Carrots (diced)
1 cup Celery (diced)
1 tbsp Parsley (chopped)
4 Chicken Bouillon Cubes
4 cups of chicken stock
1 Bay Leaf
1 Dash Dried Thyme
Noodles
Olive oil
Salt and pepper to taste
Directions:
- Salt the chicken thighs.
- Put olive oil in the pan and add the chicken thighs and brown them on all sides.
- Cut the chicken into chunks.
- In the kettle, combine onion, garlic, celery, parsley, thyme, bay leaf, Bouillon Cubes along with chicken chunks to it. Let them boil.
- Add the chicken stock and simmer for about 30 minutes.
- Add salt to taste.
- Add noodles. Cover and cook until noodles are tender.
- Squeeze fresh lemon. (Optional)
- Serve hot with garlic bread.